Cinnamon Marshmallow Mousse and an Adelaide Dessert Class By GreenChef Heather Pace

Cinnamon Marshmallow Mousse 02 Cinnamon Marshmallow Mousse and an Adelaide Dessert Class By GreenChef Heather PacePhotographer Heather Pace

I’m in love… with my latest creation – Cinnamon Marshmallow Mousse. It’s fluffy, springy, soft and downright delicious. I guess I’m on a bit of a kick, since I posted a Dark Chocolate Mousse only days ago. This one is inspired by the Cinnamon Chaga Mousse that I made a few months ago.

I’ll be teaching a raw dessert class in Adelaide on Sunday March 6th! I’m so excited about this. It will be my second class in Australia, as I will also be teaching in Byron Bay. Here’s the info:

For the Recipe

1 cup irish moss gel*

3/4 cup cashews

6 tablespoons water

6 drops stevia

5 tablespoons coconut nectar or maple syrup

1 1/2 teaspoons cinnamon

1 teaspoon lecithin powder

1/2 teaspoon pure vanilla extract

Seeds of 1/2 vanilla bean

1/8 teaspoon fresh ground nutmeg

Pinch of himalayan salt

1/3 cup + 2 tablespoons melted coconut oil

Blend all but the coconut oil, until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Spoon into ramekins or dessert bowls and chill in the fridge until set (minimum of a few hours).
Garnish with your favorite goodies!

*Irish Moss Gel
You will need: 3/4 cup chaga tea, reishi tea or water and 2 oz soaked irish moss

Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.

Cinnamon Marshmallow Mousse 01 Cinnamon Marshmallow Mousse and an Adelaide Dessert Class By GreenChef Heather Pace

  • http://www.InTheRaw.TV Brian Schamp

    Great idea! Thanks for sharing another raw food recipe. I am looking forward to trying this and passing on the recipe. I am enjoying your site. Thank you for sharing your raw food passion.

    Brian Schamp @BrianSchamp http://www.InTheRaw.TV

  • Anonymous

    Nice recipe looks mouth-watering I am going to try this at home.

  • Manufactured Homes

    Your post is an inspiration for me to learn more about this matter.

  • RawGuru

    Oh my goodness, i am in loooooove with this recipe! Heather is so amazing with the desserts! Irish Moss is such an incredible ingredient to use in raw mousse recipes, adds a texture like no other. 

  • Esengiray

    vegans cant eat marshmallowa

  • Esengiray

    vegans cant eat marshmallowa

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